casein-free pumpkin pie filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Place 1 can or 1 3/4 cups plain pumpkin in blender. Mix sucanat (or one cup sugar plus 2 Tbsp dark molasses, adding molasses to the wet ingredients), 1 Tbsp cornstarch, and 1 Tbsp pumpkin pie spice (or substitute 1/2 tsp each of cinnamon, nutmeg, and ginger). Sift dry ingredients well. Add to blender and blend very well.Add eggs, molasses if used, and almond milk. Blend very well.
Pre-heat oven to 450 degrees Fahrenheit. Pour filling into 9 inch pie shell, or a casserole dish sprayed with cooking spray. Place inside a larger pan and fill that with water halfway up the sides of the pie plate or casserole. Cook 15 minutes. Turn heat down to 350 and bake 50 minutes more, or until a knife inserted _near_ the center comes out clean. The filling continues to cook after you take it out of the oven; so if it's cooked in the center when it comes out, it will be lumpy and watery when cool enough to eat!
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user UNAWICCA.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user UNAWICCA.
Nutritional Info Amount Per Serving
- Calories: 124.4
- Total Fat: 1.7 g
- Cholesterol: 42.5 mg
- Sodium: 192.9 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 3.4 g
- Protein: 0.8 g
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